Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 604 | 2016-03-08 13:02:59 | 70.46 | 93% |
| 269 | 2013-10-02 09:37:16 | 78.40 | 96% |
| 167 | 2013-04-12 07:33:33 | 66.87 | 92% |